Chicken Fried Rice – Loaded with chicken, carrots, peas, onions, garlic, rice, and corn. This rice works great as a side dish or as a delicious main course.
My Chinese takeout style fried rice recipe is super easy to make and absolutely delicious! When I make this rice at home, it is usually served as a main course because it is loaded with veggies, chicken and rice making it super filling.
You can also serve this rice as a side dish with your favorite Asian main courses like Chicken Teriyaki, Sweet and Sour Chicken and more! I will link some of my favorite main courses for you to serve with this recipe below.
If you are looking for a vegetarian version of this fried rice made without chicken, simply leave the chicken out of this recipe or head to my Classic Fried Rice recipe.
This fried rice recipe has become a regular in our dinner rotation. My husband and I make it fairly often and it never disappoints! The best part is that it’s surprisingly easy while delivering big on flavor.
Ingredients you need for this recipe:
- COOKED White Rice
- Chicken Thighs or Breasts
- Large Carrots
- Onion
- Garlic Cloves
- Frozen Peas
- Frozen Corn
- Eggs
- Soy Sauce
- Salt
- Black Pepper
- Garlic Powder
- Paprika
- Canola Oil
Tools to have on hand:
How to make Chicken Fried Rice at home from scratch:
In a large skillet over medium-high heat, add 2 tbsp oil. Once the skillet is hot, add the chicken thighs, Cover and cook for 5 minutes, flip chicken over and cook for an additional 5 minutes, covered. When done, chicken juices will run clear. Remove chicken from skillet and transfer to cutting board. Cut the chicken into 1/2″ bite size pieces. Set aside for later.
In the same skillet you cooked the chicken in, add the onions and carrots. Cook about 5-7 minutes over medium heat, stirring occasionally, until tender. Add peas, corn, and garlic to the skillet and cook for about 2-3 minutes until corn and peas are hot and no longer frozen. Be sure to stir every so often to ensure an even cook. Add the chicken back to the skillet.
Time to stir fry – Turn heat up to high. Add the rice and begin to stir fry for about 3-5 minutes. Be careful not to mush the rice with a spatula or spoon when stir frying.
Turn heat to low. Form a whole in the middle of the fried rice and crack in 3 eggs. Begin to scramble eggs until just almost done. Then, gently mix everything together.
Remove fried rice from heat and serve immediately. Serve with soy sauce and sriracha (optional). Enjoy!
Main courses to serve with Chicken Fried Rice:
- Crispy Sweet and Spicy Asian Chicken –Just like takeout! Crispy pan fried chicken tossed in a sweet and spicy Asian style glaze.
- Sweet & Sour Chicken – Takeout style Chinese chicken recipe made with crispy chicken and caramelized onions in a delicious sweet and sour sauce.
- Garlic Ginger Chicken – Flavor packed Chinese takeout style chicken recipe made with fresh ginger and garlic in a soy sesame caramelized sauce.
- Sticky Sesame Chicken and Broccoli – Sticky Sesame Chicken and Broccoli made with pan fried chicken thighs and broccoli tossed in a delicious homemade sticky sesame sauce.
- Chicken Teriyaki – Homemade teriyaki sauce tossed with pan fried chicken and a sprinkle of green onions.
If you enjoyed this recipe, here are a few more recipes I think you’ll love:
- Classic Fried Rice – (Meatless) Flavor packed Chinese takeout style chicken recipe made with fresh ginger and garlic in a soy sesame caramelized sauce.
- Cream Cheese Wontons – Serve cream cheese wontons with a homemade sweet and spicy dipping sauce. These wontons make an excellent appetizer for the family or for a party. They also work great as a side dish!
Chicken Fried Rice
Ingredients
- 3 cups COOKED white rice
- 1 lb. chicken thighs
- 2 large carrots peeled & chopped
- 1 large onion chopped
- 3 garlic cloves minced
- 1/2 cup frozen peas
- 1/3 cup frozen corn
- 3 eggs
- 1/4 cup soy sauce
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 2 tbsp oil olive or canola
Instructions
- In a large skillet over medium-high heat, add 2 tbsp oil. Once the skillet is hot, add the chicken thighs, Cover and cook for 5 minutes, flip chicken over and cook for an additional 5 minutes, covered. When done, chicken juices will run clear. Remove chicken from skillet and transfer to cutting board. Cut the chicken into 1/2″ bite size pieces. Set aside for later.
- In the same skillet you cooked the chicken in, add the onions and carrots. Cook about 5-7 minutes over medium heat, stirring occasionally, until tender. Add peas, corn, and garlic to the skillet and cook for about 2-3 minutes until corn and peas are hot and no longer frozen. Be sure to stir every so often to ensure an even cook. Add the chicken back to the skillet.
- Time to stir fry – Turn heat up to high. Add the rice and begin to stir fry for about 3-5 minutes. Be careful not to mush the rice with a spatula or spoon when stir frying.
- Turn heat to low. Form a whole in the middle of the fried rice and crack in 3 eggs. Begin to scramble eggs until just almost done. Then, gently mix everything together.
- Remove fried rice from heat and serve immediately. Serve with soy sauce and sriracha (optional). Enjoy!
This recipe was originally posted on November 5, 2018 and updated on June 22, 2020.
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